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Thread: Soy milk texturing?

  1. #1
    JJJ
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    Soy milk texturing?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    My better half is intolerant to dairy so shes forced to have soy milk in her latte.
    The problem is that i simply cannot texture it properly.

    Ive got a good, effective technique when using normal milk yet when i switch to texturing the soy milk, i end up with it frothing way too much (to the point where it reaches the top of the jug) and often a slight burnt smell despite only heating it to 60-65c.
    Ive tried stopping the heating at 55 degrees however that leaves the drink barely hot enough to drink.

    Ive tried using both purple Vitasoy (which seems to be the most popular choice at cafes now Bonsoy is a no no) and So Good, but i have the same issues with both.

    Has anyone got any specific tips, techniques or suggestions for texturing soy milk?

    Any help would be greatly appreciated.

  2. #2
    Senior Member GregWormald's Avatar
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    Re: Soy milk texturing?

    If she is only intolerant to dairy, how does she fare with A2 milk? (It microfoams beautifully, and I am way less sensitive to it than normal milk.)

    Sorry, I cant help with the texturing of soy milk, Id rather drink my coffee black. :)

    Greg


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    Re: Soy milk texturing?

    I do know that So good is hard to microfoam, it seems to froth well if you like foam, but does not texture easily into microfoam. *

    If the vitasoy purple that you are talking about is the calci plus one, you should be able to texture that one more easily and you should be able to produce a nice microfoam (but I find it is always a little more difficult than full cream milk).

    You do have to be careful not to over heat the soy so like you mentioned try and keep it under 60 degrees. *

    The vitasoy red textures a little better again.

    The size of the jug vs volume of soy may also be an issue. *If for example you are using a 600ml jug with just enough soy for one cup, you will find that it will bubble all over the place (more so than full cream milk of the same volume). *If this is the case try using a little more soy than you think you will need and that way things will slow down and you will have a little more control over the process.

    Hope this helps

    Denhamia

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    Re: Soy milk texturing?

    Im able to texture the So Good fresh (out of the fridge section) variety well, but the long-life version doesnt work the same (and tastes very ordinary IMHO)

    And make sure it is very cold. try pouring the amount you need into the jug and pop it in the freezer while you grind and pull the shot. might give you the extra degree or two you need...

  5. #5
    JJJ
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    Re: Soy milk texturing?

    Its very frustrating being able to get relatively good textured normal milk for myself and not be able to achieve the same for my better half, so thankyou all for your help.

    Im still very early in my journey to becoming a coffee snob so whilst my milk texturing technique is sufficient with normal milk, it might not stand up to the more difficult to use soy milk.

    I assume i should be using the same technique for both types of milk? Ive seen some people suggest you should have the wand deeper in soy milk, why i dont know.

    Also, has anyone used the Vitasoy Barista milk? Ive not seen it before but i had a look on their website and noticed theyve released this (its an on the shelf product, not a refrigerated one), apparently especially for cafe use.

    Quote Originally Posted by 42776062526A7768646961050 link=1263849483/1#1 date=1263872721
    If she is only intolerant to dairy, how does she fare with A2 milk? (It microfoams beautifully, and I am way less sensitive to it than normal milk.)
    Weve not actually tried the A2 stuff.
    I might buy some on the weekend and try it, hopefully its an answer, both to the poor texturing and the taste of soy milk.

    Quote Originally Posted by 42776062526A7768646961050 link=1263849483/1#1 date=1263872721
    Sorry, I cant help with the texturing of soy milk, Id rather drink my coffee black. Smiley
    I agree.

    Quote Originally Posted by 61606B6D64686C64050 link=1263849483/2#2 date=1263874460
    If the vitasoy purple that you are talking about is the calci plus one, you should be able to texture that one more easily and you should be able to produce a nice microfoam (but I find it is always a little more difficult than full cream milk).
    Yeah, thats the one.
    I actually found that i had more trouble with the purple Vitasoy than i did with the So Good.

    Quote Originally Posted by 61606B6D64686C64050 link=1263849483/2#2 date=1263874460
    You do have to be careful not to over heat the soy so like you mentioned try and keep it under 60 degrees.
    Ive tried to keep it below 60 although when i do my better half thinks its not hot enough (she takes a latte to work in a takeaway coffee cup).
    65 degrees or so is about the right temperature for her but if it means the milk is going to spoil its obviously not worth it.

    Quote Originally Posted by 61606B6D64686C64050 link=1263849483/2#2 date=1263874460
    The vitasoy red textures a little better again.
    Thanks, ill buy that one next.

    Quote Originally Posted by 61606B6D64686C64050 link=1263849483/2#2 date=1263874460
    The size of the jug vs volume of soy may also be an issue.If for example you are using a 600ml jug with just enough soy for one cup, you will find that it will bubble all over the place (more so than full cream milk of the same volume).If this is the case try using a little more soy than you think you will need and that way things will slow down and you will have a little more control over the process.
    I was actually using a 1lt jug (which was a bit silly, i know).
    Ive now got 400ml, 600ml and 1lt jugs so i might try the 400ml tonight and see if that makes a difference.

    Quote Originally Posted by 616A70623D34050 link=1263849483/3#3 date=1263876749
    Im able to texture the So Good fresh (out of the fridge section) variety well, but the long-life version doesnt work the same (and tastes very ordinary IMHO)
    Ive been using the one from the fridge section (in both Vitasoy and So Good).
    Well steer clear of the ones on the shelf.

    Quote Originally Posted by 616A70623D34050 link=1263849483/3#3 date=1263876749
    And make sure it is very cold. try pouring the amount you need into the jug and pop it in the freezer while you grind and pull the shot. might give you the extra degree or two you need...
    I put the milk in the jug and then back in the fridge but tonight ill try the freezer and cross my fingers that it helps.

  6. #6
    Senior Member Dennis's Avatar
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    Re: Soy milk texturing?

    Quote Originally Posted by 5555551F0 link=1263849483/4#4 date=1263880222
    I assume i should be using the same technique for both types of milk? Ive seen some people suggest you should have the wand deeper in soy milk, why i dont know.

    Also, has anyone used the Vitasoy Barista milk? Ive not seen it before but i had a look on their website and noticed theyve released this (its an on the shelf product, not a refrigerated one), apparently especially for cafe use.
    Hi Ristrom

    Im another soy = deep wand technique operator. Soy is just way too easy to over-texturise and this helps limit that.

    Im using the Vitasoy Barista at the shop. I think Vitasoy have a UHT version of all their products and this is one of them. I cant discern much of a taste difference from the Barista and the Original. It does however seem easier to texturise ie. not so much froth!

    Cheers!


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    Re: Soy milk texturing?

    Vitasoy Barista tastes like playdough to me but that said, it is easier to work with than any other vitasoy in the range. It was designed with the help of David Makin

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    TC
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    Re: Soy milk texturing?

    Quote Originally Posted by 183A3C27202A3C4F0 link=1263849483/6#6 date=1263895829
    Vitasoy Barista tastes like playdough to me but that said, it is easier to work with than any other vitasoy in the range. It was designed with the help of David Makin
    hmm...dunno if I am that well aquainted with the taste of playdoh *:-/ ;)

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    JJJ
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    Re: Soy milk texturing?

    Thanks again to all for the help.
    I really appreciate it.

    Quote Originally Posted by 06272C2C2B31420 link=1263849483/5#5 date=1263894284
    Im another soy = deep wand technique operator.Soy is just way too easy to over-texturise and this helps limit that.
    Thanks for the confirmation, ill try that technique tomorrow.

    Quote Originally Posted by 06272C2C2B31420 link=1263849483/5#5 date=1263894284
    Im using the Vitasoy Barista at the shop.I think Vitasoy have a UHT version of all their products and this is one of them.I cant discern much of a taste difference from the Barista and the Original.It does however seem easier to texturise ie. not so much froth!
    Thanks for the review.
    I had a look in the supermarket on the way home from work tonight but alas, no sign of it.
    Ill keep looking and give it a try.

    Quote Originally Posted by 1537312A2D2731420 link=1263849483/6#6 date=1263895829
    Vitasoy Barista tastes like playdough to me but that said, it is easier to work with than any other vitasoy in the range. It was designed with the help of David Makin
    My better half doesnt like the taste of soy milk at the best of times (she often masks it in lattes with a terribly sugary vanilla syrup) so unless its genuinely dreadful i dont think the taste will be a huge issue.
    Once i find it ill get her to taste it and ill report back on both what she thought of it and what i made of it from a texturing standpoint.

  10. #10
    Senior Member Dennis's Avatar
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    Re: Soy milk texturing?

    Quote Originally Posted by 577573686F6573000 link=1263849483/6#6 date=1263895829
    Vitasoy Barista tastes like playdough to me but that said, it is easier to work with than any other vitasoy in the range. It was designed with the help of David Makin
    I had a laugh - last time I tried playdough (the home made version) it was salty. Vitasoy is sweet.

    What are you using Dave?


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    Re: Soy milk texturing?

    Quote Originally Posted by 11303B3B3C26550 link=1263849483/9#9 date=1263902454
    I had a laugh - last time I tried playdough (the home made version) it was salty.Vitasoy is sweet.

    What are you using Dave?
    Store bought playdough ;)

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    Senior Member Dennis's Avatar
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    Re: Soy milk texturing?

    Quote Originally Posted by 5C7E7863646E780B0 link=1263849483/10#10 date=1263905212
    Quote Originally Posted by 11303B3B3C26550 link=1263849483/9#9 date=1263902454
    I had a laugh - last time I tried playdough (the home made version) it was salty.Vitasoy is sweet.

    What are you using Dave?
    Store bought playdough ;)
    Touché! ;D

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    Re: Soy milk texturing?

    I find texturing soy milk is a bit like texturing with trim milk. It hard to get the microfoam. You need to keep the nozzle of the steam wand on the surface longer to achieve the foam. Be careful not to get to much foam. Once you have enough foam take the nozzle under the surface of milk and keep it there untill the jug is too hot to touch for a instant.

    Hope that helps. :)

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    JJJ
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    Re: Soy milk texturing?

    Thanks anu.

    Ive shelved the soy milk this weekend, instead trying my better half on A2 milk and so far no reaction.
    I havent had anymore success with my texturing with the A2 stuff, with my milk still lacking volume and creaminess.

    The milk looks shiny, looks creamy, but upon pouring its very thin and makes for a very watery looking latte (although the taste is still fine).

    I went back to my favourite coffee house today and again longingly stared at our lattes and cappuccinos, wondering if ill ever be able to texture milk like the godlike head barista.

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    Re: Soy milk texturing?

    Quote Originally Posted by 4040400A0 link=1263849483/13#13 date=1264311138
    I went back to my favourite coffee house today and again longingly stared at our lattes and cappuccinos, wondering if ill ever be able to texture milk like the godlike head barista.
    Dont beat yourself up too much.
    Some of the machines in cafes almost perfectly texture the milk themselves and the guy/girl holding the jug takes the credit.

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    JJJ
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    Re: Soy milk texturing?

    Quote Originally Posted by 615D405B515047525A51350 link=1263849483/14#14 date=1264312297
    Dont beat yourself up too much.
    Its difficult not to.
    Im a perfectionist, im working hard, reading a lot and whilst im making coffee each day, its hard to know whether im improving.
    If i knew my technique and results were definitely improving id be content but im not sure if im progressing.
    Now doubt im being impatient given i only got good quality tools (and beans) a week ago but its very frustrating when you know youre not quite getting the result you want but have no way of knowing how to correct your errors.

    Quote Originally Posted by 615D405B515047525A51350 link=1263849483/14#14 date=1264312297
    Some of the machines in cafes almost perfectly texture the milk themselves and the guy/girl holding the jug takes the credit.
    In that case, i want one. ;D
    Just need lots of money and a far bigger kitchen.

    Im still working with a terribly basic machine and will be at least until the end of the year but im sure with more knowledge and education the machine still has scope to produce better coffee (although im relatively happy with my shots right now) and better milk (im a long way from happy with my milk texturing at this stage).

    I guess i just have to keep soaking in the information, watching and learning and perhaps develop some patience. ;)

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    Re: Soy milk texturing?

    Quote Originally Posted by 7A7A7A300 link=1263849483/15#15 date=1264313245
    its very frustrating when you know youre not quite getting the result you want but have no way of knowing how to correct your errors.
    I got stuck at one point and didnt seem to be improving.
    I managed to get a few pointers from none other than Scottie Callaghan.

    Result:
    I got 10 times worse! ;D

    I think Id tried to do everything Scottie told me at once.
    Once Id realised this I relaxed, got my mojo back, and then tried to slowly use Scotties tips one at a time.
    Ive improved.
    Still not world shattering most days but on other occasions I think I show promise.

    Practise, practise, practise.

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    Re: Soy milk texturing?

    The other day I textured soy PERFECTLY. IT was not bubbly at all, not too much froth, Youd have thought it was full cream!
    I wish I took a photo, damnit

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    JJJ
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    Re: Soy milk texturing?

    I tried a different technique last night (with both A2 milk and soy) and it seemed to improve my output.
    The A2 milk had a better texture to it, although still nowhere near thick enough, whilst the soy still had too many bubbles but underneath the milk was textured quite well and made for a nice crema that lasted throughout the drink.

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    JJJ
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    Re: Soy milk texturing?

    Quote Originally Posted by 49686363647E0D0 link=1263849483/5#5 date=1263894284
    Im using the Vitasoy Barista at the shop.I think Vitasoy have a UHT version of all their products and this is one of them.
    I just discovered that they dont sell the Barista product to the general public. :(

    I guess thats why i couldnt find it anywhere. ;D

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    Re: Soy milk texturing?

    If I take my Barista ID with me do you think I could buy it?

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    Re: Soy milk texturing?

    I drink only soy milk, and I find that a little patience stretches a long way. Theres a huge difference between soy milks. Ive had good results with the Aldi organic UHT (athough it tastes a bit strongly) and the Vitasoy Soy Milky.
    And I certainly dont have a great, self-frothing machine... :D

    I havent tried the cafe one from Vitasoy yet. Theres a cafe on Sydney Road that has it on display, so maybe theyll sell it?



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